Lets compare vitamin content per 7 ounces of Frostings, coconut-nut, ready-to-eat vs Baked Red Potatoes:
Frostings, coconut-nut, ready-to-eat have 13.6 times more Vitamin E and 1.4 times more Vitamin K than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 2.1 times more Vitamin B1, 2.6 times more Vitamin B2, 7.5 times more Vitamin B3, 2.2 times more Vitamin B5, 4.5 times more Vitamin B6, 13.5 times more Vitamin B9 and 63 times more Vitamin C than Frostings, coconut-nut, ready-to-eat.
Both Frostings, coconut-nut, ready-to-eat as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin A, Vitamin B12 and Vitamin D in 7 oz.
Comparing minerals per 7 ounces for Frostings, coconut-nut, ready-to-eat vs Baked Red Potatoes:
Frostings, coconut-nut, ready-to-eat have 1.4 times more Calcium, 3.9 times more Manganese and 13.3 times more Sodium than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.4 times more Copper, 1.3 times more Iron, 1.5 times more Magnesium, 2.9 times more Potassium and 3.7 times more Water than Frostings, coconut-nut, ready-to-eat.
Both Frostings, coconut-nut, ready-to-eat and Baked Whole Red Potatoes have similar amounts of Phosphorus and Zinc per 7 oz.
Comparison of macro-nutrients per 7 ounces:
Frostings, coconut-nut, ready-to-eat have 5 times more Energy, 160 times more Fat, 215.8 times more Saturated Fat, 9 times more Omega 3, 62.8 times more Omega 6, 2.7 times more Carbohydrate, 28 times more Sugars and 1.4 times more Fiber than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 1.5 times more Protein than Frostings, coconut-nut, ready-to-eat.
Both Frostings, coconut-nut, ready-to-eat as well as Baked Whole Red Potatoes have insufficient amounts of Cholesterol, Glucose and Sucrose in 7 oz.